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1
Place garlic and 1 pinch kosher salt into a mortar and pestle; grind garlic until it forms a paste. Mix olive oil into garlic.
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2
Place roast into a baking dish. Brush garlic paste on one side of the roast. Season generously with 1 teaspoon kosher salt.
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3
Combine peppercorns in a small bowl. Press ground peppercorn mixture generously onto roast. Flip meat and repeat, brushing with garlic paste and seasoning with 1 teaspoon kosher salt and peppercorn mixture.
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4
If desired, place roast on a rack over baking dish and refrigerate uncovered overnight to dry out. The next day, remove and let meat stand 1 hour to reach room temperature.
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5
Melt butter in a large ovenproof skillet; turn off heat. Place roast into hot butter and flip to coat both sides. Season with more salt if desired.
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6
Preheat oven to 450 degrees F (230 degrees C).
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7
Roast meat in skillet in the preheated oven for 15 minutes. Remove meat from oven and flip in skillet.
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8
Turn oven down to 200 degrees F (95 degrees C). Roast meat until pepper crust is lightly browned and an instant-read meat thermometer, inserted into the center of the roast, reads 130 degrees F (54 degrees C), about 15 more minutes.
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9
Transfer roast to a platter and tent loosely with aluminum foil. Let roast stand at least 15 minutes.
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10
Place skillet with pan drippings over medium heat; whisk in flour until smooth. Cook, whisking constantly, for 2 minutes to remove raw taste from flour. Whisk in veal stock.
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11
Turn heat to medium-high, bring sauce to a boil, and reduce heat to medium-low. Simmer pan sauce, stirring constantly, until reduced by half and sauce has slightly thickened, about 10 minutes. Season with salt and 1 pinch of cayenne pepper. Stir balsamic vinegar and any accumulated juices from meat platter into pan sauce.
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12
Carve beef across the grain, starting at the smallest corner of the roast. Serve slices on warmed plates drizzled with pan sauce.
